This happened after numerous attempts to get it just perfect. I baked these muffins every morning for my visitors at the Bumbleberry Inn, a bed and breakfast that I ran.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup milk
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup rolled oats
- ½ cup ground flax seeds
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mixed frozen berries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
- Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
- Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.
- Substitute vinegar for the lemon juice if preferred.
- Top each muffin with a berry before baking, if desired.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 305 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
2.9.19 Used white whole wheat flour, skim milk, and a combination of blueberries and strawberries for the fruit. I was a bit concerned that the muffins would be done ar the 325ºF temp. I typically bake muffins at 350ºF, however, these baked up perfectly at 25 minutes. Many muffin recipes can be decadently sweet, and that’s one thing that I liked about this recipe. You get just enough natural sweetness from the fruit, the oatmeal gave the muffin a bit of a bite, but they still were plenty moist and tender. I think what I’m trying to say is that I felt like I was eating a tasty, but healthy muffin this morning! Nice breakfast muffin sherry, and my husband enjoyed them as much as I did.